Description
Learn how to make a flavorful and comforting Easy Roasted Tomato Soup from scratch. Perfect for cozy nights in, this recipe is simple and delicious!
Ingredients
- 3 1/2 pounds (1.6 kg) ripe tomatoes (any small- to medium-sized tomatoes will do)
- 3 tablespoons (45 ml) vegetable oil, divided
- fine sea salt and freshly-cracked black pepper
- 1 large white or yellow onion, diced
- 5 cloves garlic, minced
- 3/4 teaspoons (4 g) smoked paprika
- 1/4 teaspoon (1.25 ml) crushed red pepper flakes
- 2 1/2 cups (590 ml) vegetable broth
- 1/2 cup (120 ml) loosely-packed fresh basil leaves
- optional toppings: freshly-grated cheese, drizzle of olive oil, croutons, yogurt or fresh basil
Instructions
- Preheat your oven to 450°F. Cut the tomatoes into quarters or halves (depending on their size) and place them cut-side-up on a baking tray. Evenly coat them with 2 tablespoons of vegetable oil and sprinkle with salt and freshly-cracked black pepper. Roast for 30 to 40 minutes until they soften, then set the baking tray on a cooling rack.
- In the meantime, warm the remaining tablespoon of vegetable oil in a large pot over medium-high heat. Add the diced onion and cook for about 5 minutes, stirring occasionally. Incorporate the minced garlic, smoked paprika, and crushed red pepper flakes, stirring often for an additional 2 minutes.
- Combine everything by adding the vegetable broth, fresh basil, and the roasted tomatoes along with their juices to the pot. Stir well to blend all the flavors.
- Use an immersion blender to blend the soup until it reaches the consistency you prefer. Alternatively, use a traditional blender if needed.
- Taste the soup and adjust the seasoning with more salt, pepper, or smoked paprika according to your preference.
- Ladle the soup into bowls and serve it warm, adding any desired toppings to enhance the flavor. Enjoy!
Notes
- For a more robust flavor, mix different types of tomatoes like cherry or heirloom.
- Add a velvety texture by swirling in yogurt before serving.
- Enhance the soup with a sprinkle of freshly grated Parmesan and a drizzle of olive oil.
